Aloo Methi Tamatar Subzi

Methi is a favorite green that I use way too much in my daily cooking. ๐Ÿ™‚ I drop these leaves by the fistful into a pot of simmering soup, khichidi, dalia (porridge) or even a vermicilli upma. It gives great flavor and brings with it a whole lot of nutrition.

Most North Indian recipes that I prepare were learnt from a friend’s mother who hails from Delhi and cooks the best aloo gobi and aloo paranthas and its no exaggeration. ๐Ÿ™‚ Today’s recipe is also from her which is one of the numerous versions of alu methi she prepares. This recipe calls for the addition of tomatoes and goes great with rotis but I like it with rice also.

Aloo Methi Tamatar Subzi Recipe

Preparation: 30 mts

Serves 3-4 persons

Cuisine: North Indian



3 potatoes, peeled, boiled and cubed

1 tomato, finely chopped

1 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts

1 small onion, finely chopped (optional)

1 tsp grated ginger

big pinch of asafoetida/hing/inguvva (optional)

1 tsp red chilli pwd

1/4 tsp turmeric pwd

1/2 tsp coriander pwd

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

salt to taste

1/2 tbsp oil

1 Add big pinch salt + big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2 Heat ghee or oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and a tbsp of water and saute for a few seconds. Add the chopped tomatoes and cook till soft. Add salt and combine.
3 Add the boiled potatoes and combine. Place lid and cook for 6-7 mts. Add the methi leaves and combine. Cook till the leaves wilt. (This is a dry saute dish)
4 Add garam masala pwd and combine well. Turn off heat and serve hot with rotis/paranthas or hot rice.


If using onion for this recipe, add grated ginger, asafoetida and saute for a few seconds. Add the onions and saute for a few mts. Add the spice pwds and then add the tomatoes and follow the rest of the procedure.

Aloo Methi Tamatar Subzi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  potatoes
  •   tomatoes


  • Bhawana

    this subji looks very tempting. wud taste great with roti and curd/raita…. mere muh mein pani aa raha hai while typing this :).

  • Shilpa

    Hi Sailaja garu,

    Thank you for the wonderful recipes. Being a Vizag girl, I am very partial to your blog. When do you add the onions? Is it before the tomatoes?

    Thanks, Shilpa

    Your welcome, Shilpa. Onions are optional for this recipe (have updated). Heat oil, add grated ginger and asafoetida and then add the chopped onions and saute for a few mts. Add the spice pwds and combine well. Then add the tomatoes and follow the rest of the procedure.

  • Lubna Karim

    Never had this combo. Plate looks inviting. I always make Aloo and Methi, adding tomato is something new to me. Love the color.

  • Madhuram

    I guess the chopped onions should also be sauteed together with the grated ginger and other spices, before adding chopped tomatoes. As soon as I saw this in the feed I wanted to try it because, I was going to prepare rotis and cook a side dish with methi anways. For reducing the bitterness of the methi, my mother in law sautees the methi in ghee until it wilts. Sprinkling sugar and salt is a new technic, will try that too today.

  • sobha poosarla

    hi sailu, today i bought methi n thought of making methi rotis. but after reading the recipe of methi, aloo n tomato combination, i thought of making this only. this recipe is totally new to me. thank you so much for that.

  • TBC

    I too use a lot of methi. I am not always able to find fresh methi here so I make do with frozen methi(which tastes just as good). I use kasuri methi too.

    That’s a good-looking sabji.:D

  • Madhuram

    Hi Sailu, just now I finished cooking it. Tasted very good. Thanks to your friend’s mother for the recipe and to you as well for posting the recipe. I usually prepare only daal or chapathis with methi, this is a nice side dish with different taste.

    That was super quick. I’m glad you liked the taste, Madhu. Appreciate you taking time to leave feedback. I will post more of Aunty’s recipes using methi. ๐Ÿ™‚

  • Madhuram

    Only change I made was sauteeing the methi leaves together with the tomatoes. I did this because unlike India, the methi leaves we find here are very big like curry leaves, it will take time to cook. Also the methi was not bitter, I sprinkled it generously with sugar and salt and drained the liquid.

  • Divya Vikram

    Great way to cook methi!

  • Kalai

    Awesome dish! I love the sound of this recipe! Please visit my blog when time permits and pick up a small token of appreciation! ๐Ÿ™‚

  • DK

    I have made it with jus methi and potatoes. Never tried with tomato…will try this one out sailu for tonite’s dinner:)

  • srividya

    great curry for karthika poornima today!

  • mohana

    u r pics look awesome sailu garu
    it is tempting n inviting
    than q sailu garu for your wonderful recipes
    choooooooo chweeeett of uuuuuu

  • R.Punitha

    Hi Sailu,
    Usually i use methi leaves with moongdhal,
    but yours is a different dish.
    Can we stock methi leaves Sailu ?

    I don’t stock fresh methi leaves beyond a week, at the most 15 days. I buy fresh methi, pick leaves, wash, dry and wrap in a kitchen towel, place in a ziplock and refrigerate.

    Towards the end of the methi season, I buy a lot of methi, pick leaves, wash, dry on a kitchen towel, place it in a refrigerate without lid and the leaves dry out. I use the dry leaves when fresh methi isn’t available.

  • arundati

    methi is a fave of mine too… i love the slight bitter flavour of methi seddlings… aloo methi is comfort food for me!! looks delicious

  • Vidhya


    I am a fresh college grad and have rented an apartment with friends (staying outside of india). We have begun experimenting with our cooking skills and thats how I landed on your blog… [:)]

    The Aloo Methi looks yummy! But I dont understand the part about adding salt and sugar to the Methi leaves. Should we soak in a bowl separately and just add salt and sugar to the water? how much water should there be in the bowl?

    Also, do you have the recipe for Pav Bhaji without onions/garlic?

    Thank you for a wonderful blog!

    To reduce the bitterness of methi leaves, add salt and sugar to the fresh leaves and leave aside for a while. Squeeze out the water from the leaves and use the leaves for cooking. There is no need to add any water.

  • RM

    tried this recipe. good one, thanks a lot!

  • manu

    hi sailu,
    was searching for a different aloo recipe. came across this one n made this for dinner tonite. came out very well. thanx so much for the recipe.


  • Unknown

    Hey, i am a first timer at your site.
    i tried this came out very yummy, i ran out of coriander powder so i tried without that and still it was very sure i will try more of your recipes!!

  • Jayashree

    I’m amazed at the repertoire of your dishes. I happened to try out this recipe today & indeed it lived up to the expectation. I have posted the dish on my blog to keep a track of all the recipes I’ve tried & liked.

  • Mouli

    This is the best alu methi I have made – thanks sailu ! all your recipes are fantastic keep up the great work!

  • Sirisha

    Oh Wow. This was pretty tasty. I slow cooked this dish today, and it was even better.

    Appreciate the tips you share here about storing Methi Sailu. Very useful.
    These snippets make your blog that much more attractive!

  • Elizabeth


  • Anonymous

    Hi Sailu,

    Thanks for the recipe. I tried this recipe today, taste was good but the curry was a little tight. Any idea why?


    • Sailu | Indian Food

      You mean there was hardly any gravy. Add some water while cooking.

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